Method and apparatus for preparing fruit juices



May 4, 1937. L. E. BAUER El AL METHOD AND APPARATUS FOR PREPARING FRUIT JUICES Filed Dec. 15, 1932 5 Sheets-Sheet 1 INVENTORS MD Lou/5 E..BAUER BY HM 01 0 FfE/l m WRNEYS.

May 4, 1937.

L. E. BAUER ET AL METHOD AND APPARATUS FOR PREPARING FRUIT JUICES Filed Dec. 15, 1932 Sheets-Sheet 2 IN E TORJ L v AUER.

y ATTORA/EYS.

y 1937- BAUER El AL 2,079,542

METHOD AND APPARATUS FOR PREPARING FRUIT JUICES I May 4, 1937. r-:. BAUER ETI AL METHOD AND APPARATUS FOR PREPARING FRUIT JUICES Filed Deb. 15, 1932 5 Sheets-Sheet 4 INVE TORS Lou/s 5%4 UER HA ROLD FFEA W: Y @IIJ 9 ATTORNEY Patented May 4, 1937 UNITED STATES PATENT OFFICE 079,542 METHOD AND APPARKTUS FOR PREPARING FRUIT JUICES Appficaffion December 15, 1932, Serial No. 647,464

14 Claims. (Cl. 99 155) This invention relates to the preparation of fruit juices, more particularly to the preparation of the juices of citrus fruits such as oranges.

Thisapplication is a continuation in part of 5 applicants copending application Serial No.

527,943, filed April 6, 1931.

Fruit juices are readily susceptible to the action of yeasts, bacteria and other micro-organisms which results in fermentation, decomposition,

l and other changes in the juices harmfully aiiecting their natural flavor and preventing the keeping of the juices in their natural condition for any length of time after extraction from the fruit. In order to distribute extracted fruit juices in i bottled condition it has heretofore been found necessary to resort to sterilization or pasteurization of the juice or to subject it to violet ray treatment or to the addition of chemical preservati-ves in order to prevent or inhibit the action of Q9 yeasts and bacteria. All of these and similar preservative methods adversely affect the flavor of the juice and have militated against bottled juices in competition with the extraction of the juice in the home or other places of consumption where it can be immediately consumed. The rel- .ative high vitamin content of certain fruit juices, such as orange juice, has led to an increased consumption and demand for these juices. Oxidation; however, materially reduces the vitamin go strength of the juice and the aeration incident to usual extraction methods with its resulting tendency to oxidation has been a further obstacle to the distribution of extracted juice. The preservative methods mentioned tend to mate- 5 rially reduce the vitamin content of the juices. Oxidation of the extracted juice also harmfully affects the flavor of the juicer It is one of the objects of the present invention to provide a method of preparing fruit juice 40 so that it may be bottled and commercially distributed without resort to preservative methods such as those mentioned, without impairment of its natural flavor and without substantial reduction of its vitamin content. As a result juice 45 extracted and bottled according to our method is comparable to and can compete with the fresh home extracted juice.

A further object is to provide a machine for carrying out'the method. at Other and more specific objects of the invention wil be apparent from the following specification and claims.

In the method of our invention, as will later more fully appear, particular attention is given 55 to the conditions under which the juice is extracted and the manner of its extraction to the end that the juice is bottled in its naturally sterile, uncontaminated condition and with a minimum oxidation of the Juice.

In the accompanying drawings which illustrate 6 one manner of carrying *out the invention,

Fig. 1 is a plan view 0? the apparatus; Fig. 2 is a side view; h Fig. 3 is a section, on a larger scale taken subi, stantially on line 3-3 of Fig. l;

Fig. 4 is a section on a larger scale taken substantially on line 4-4 of Fig. 5;

Fig. 5 is a plan view of the extracting mechanism;

Fig. 6 is a section on a large scale taken substantially on line 56 of Fig. 5;

Fig. '7 is a plan view of the fruit chipping device and adjacent parts;

Fig. 8 is a sectional view substantially on line 88 of Fig/l; 2

Fig. 9 is a sectional detail view of one of the chipping knives;

Fig. 10 is a section on a larger scale taken substantially on line Ill-I0 of Fig. 3;

Fig. 11 is a detail plan view of the fruit conveyor;

Fig. 12 is a section taken substantially on line l2l2 of Fig. 11;

Fig; 13 is a detail sectional view of one of the juice extracting elements; and

Fig. 14 is a detail view of the means for filling the containers.

The deterioration of natural orange juice flavor and food value takes place mainly from three causes.

1. By the action of micro-organisms, principally yeasts and molds; and various enzymes and bacteria.

2. By oxidation of the essential oils, esters, aldehydes and vitamins. 40

3. By the inclusion of alkaloids, glucosides and excess oil; these three originating in the rag, seeds or outer peel.

The juice, as enclosed by nature in sound fruit, is sterile. The first cause of deterioration mentioned is the result of contamination by microorganisms, the second is the result of aeration and/or contamination with oxidizing enzymes and the third is the resultof faulty mechanical manipulation in the extraction of the juice.

In carrying out our method of preparing bottled fruit juice, such as orange juice, we first kill. or remove from the surface of the fruit, all yeasts, molds and other micro-organisms which would, if given opportunity, harmfully affect the juice.

The instantaneous thermal death point of such micro-organisms asthey are found on oranges or in the atmosphere is below 205 F1, and a temperature of 175 F. will kill them in fifteen seconds or less, and our preferred manner of rendering the 7 surface of the fruit free of contaminating microwith a sterile atmosphere, 'Withinf'this sterile ehclosure the juice is extracted from the fruit and the extracted juice istransferred from the enclosure to a sterile container'under aseptic on ditions with the rcsult that athe bott'ledfiu'ice is sterile and sterilizationor pasteurization of the bottled juice, or tlie additiongof p'reservr'itive substances to'fthe uicaisun-necessary to prevent spoilage-of the 'juiceljsinfcewby our method the causes of spoilage have been eliminatedfi This initial asepticizing or 'sterilization'oi the surface of the fruit and themaintaining of the resulting aseptic conditionof the fruit throughout the extracting and bottling of the juice are fundamental and essential steps of our process.

It will be noted that insofar as oxidation is due to the action of enzymes the sterilizing operations above mentioned tend to reduce'oxidation to the extent that the production of oxidizing enzymes is prevented or their action inhibited. To further reduce oxidation we preferably (I) treat the fruit, prior to extraction of the juice,,to facilitate an easy flow of juice from the skins, (2) extract the juice by low squeezing pressure which prevents or minimizes squirting of the juice, (3) eliminate any substantial agitation of the juice with air inclusion as the juice flows through the machine and (4) fill the bottles from the bottom with very litle splash or agitation. These features are, valuable parts of the process because oxidized juice, while not spoiled, is inferior in flavor and has lost most of its original vitamin C potency. Orange juice extracted and bottled according to our method is remarkable in not losing over ten per cent of its original vitamin C potency within ten days after its extraction.

Excess oil and other constituents of the rind and rag in juice extracted according to our method is prevented by the treatment of the fruit prior to and during the extraction of the juice as will be explained in the following description of the apparatus. f

Referring to Figs. 1,2, and 3 of the drawings, I designates a hopper from which the fruit is fed through a chute 2 to'-a rotary scrubber generally indicated at 3. This scrubber comprises a cylindrical brush including a frame 4 rotatably mounted within guidingwheels 5 engaging the frame adjacent its ends. The wheels 5 are jour nalled in a suitable supporting framework 6 and are positioned to slightly incline the brush frame downwardly from chute 2. Within the cylindrical frame 4 and extending from endto end thereof are a plurality of brush members 1 g with short still bristles projecting inwardly to- From this liver needle jets of hot water onto the fruit as the latter passes through the brush. The brush is driven from an electric motor H] by a belt H which passes around an annular pulley l2 secured to the raised end of the brush frame. A suitable casing l3 encloses the rotating brush and a drain pipe l4 leading from the bottom of the casing carries off the waste wash water. The fruit is dischargedfrom the scrubber through an axially positioned conduit I5 into a'chute I 6 which delivers it by-gravity to a peeler or chipper generally indicated at I 1.

The chipper 'I I best shown in Figs. 7 and 8 comprises a generally cylindrical outer casing 20 havplurality of stationary deflectors 30 are supported by member 22 the lower edges of the deflectors being sufficiently close to the'surface of plate 22 to prevent the fruit from "passing under the deflectors but allowing the portions of the peel removed by the knives to pass to, and over, the outer edge of the plate for discharge to the tapered portion 2| of outer casing 20. A blade 3| secured to the under side of plate 23 sweeps the chippings collected in the bottom of casing 20 to a discharge opening 32.

A suitable opening 33 is provided in casing 20 for the passage of the fruit from chute I6 into the chipper and onto plate 23, and discharge openings 36 are provided for the discharge of the fruit therefrom. The rotation of plate 23 tends to throw the fruit outwardly, and deflectors 29 combine with this action to cause the fruit to travel with an irregular rotation in a'zigzag path over the plate from the entrance to the exit, the

knives making random cuts, which remove chips of the rind or outer peel, as the fruit travels over the plate.

Positioned at the exit from the chipper is a nozzle 40 which directs a jet of water against the outcoming fruit.' The nozzle is pivoted at an elbow 4| in the pipe 42'which supplies the nozzle with water so that the direction of the jet can be raised or lowered. The waterjet from 3 nozzle 40 performs two functions. It'washes from the'surface of the fruit finely-divided matter, produced by the knives, which matter has a bitter taste and which if not removed collects within the machine as a scum and when carried into the product in varying quantities, produces a noticeable variation in flavor. Oil freed from the skin by the chipper tends to build up on the knives and rotor to a' point where that the discharge of the fruit from the chipper and the degree of retardation can be controlled by varying the angle of the jet and'consequently the point at which the jet strikes the fruit. A similar effect may be obtain'edby varying the all adjacent openings.

pressure of the jet, or a combination of the two.

Viewing the operation of the chipper as a whole it performs two functions. First. by removing portions of the peel it reduces the amount of the constituents of the peel which may find their way into the juice. The amount of such constituents permitted in the juice can thus be controlled by the extent of chipping, which can be regulated by setting the knives for large or small 'chips, varying the number of passes of the fruit in and out across the rotor plate as determined by the number of deflectors which pass the fruit across the plate against the centrifugal force resulting from the latters rotation, by adjusting the angle of the deflectors, by adjusting the rinsing and retarding jet at the exit of the chipper, or by a. combination of these means. The second function of the chipper resides in its preparation of the fruit for quiet. easy flowing extraction of the juice in a manner fully described hereafter.

From the chipper the fruit'is discharged to an inclined chute 45 down which it rolls to the lower end of an elevator generally indicated at 46. The elevator 46 is enclosed in a housing or casing 41 forming part of an enclosure 50 in which the extracting and collecting of the juice takes place. The fruit enters the casing 41 through a short conduit 5| adjacent the inner opening of which is positioned a nozzle 52 having concentric passages through which hot water and steam are discharged, the steam being under sufficient pressure and of sufficient volume to assure an outward flow of air and vapor through The inclination of chute 45 and conduit 5| is such that the fruit rolls slowly through the curtain of steam and water from nozzle 52 onto the elevator (see Fig. 3). The surface of the fruit is thus sterilized, all adhering micro-organisms being killed, without substantially raising the temperature of the inside of the fruit. Air under pressure is forced into casing 50 through a pipe 55 by means of a blower 56 (see Figs. 1 and 2) the air in its travel from the blower to the casing passing through an electric heater5I which raises it to a temperature of above 205 F. thus sterilizing it prior to its entrance to the casing. The pressure in the enclosure 50 created by the blower is sufficient to cause an outward flow of air through all casing openings and thus' aseptic conditions are produced and maintained within the enclosure. It will thus be seen that the fruit is surface sterilized and passed into an aseptic enclosure.

The elevator 46 may be of any suitable construction; as shown it is formed of plates 60 having bent-up side members 6| connected at their ends by bolts 62 to intermediate links 83 to form an endless chain. The forward or advancing ends of the plates are bent upwardly as at 64 and forwardly at 65. Members 66 bent in the form of an inverted U are welded or otherwise secured to plates 60, and as indicated in dotted lines in Fig. 3 the fruit rests onportion against members 66. The endless chain formed by the plates 60 and links 63 passes around upper and lower pulleys or sprockets 61 and 68 journailed in the casing 41, the shaft 67 of sprocket 61 being provided outside of casing 4'! with a sprocket B9 driven by a sprocket chain I0 (see Fig. 2) from a sprocket TI secured to a shaft I2.

Shaft I2 is provided with a sprocket 13 connected byachain I4 to a sprocket 15 secured to the shaft of a reduction gearing unit 18 driven through belt 11 from a motor I8. As the plates 60 of the elevator round the upper sprocket 61 the fruit is discharged, as shown in Fig. 3, into a trough from which it rolls into a conduitfil and is discharged by gravity onto a slightly in clined supporting plate 82 (Fig. 4) positioned between the juice extracting belts generally indicated at 83 and 84 and best shown in Figs. ,4, 5., and 6. These belts are formed of a plurality of pressing members 86 formed of a suitable nonccrrosive metal or of wood, connected to chains 81. The rear faces of member 86 are provided adjacent the upper ends of the members with hooklike shoes 85 riding on bars or tracks 88, the lower ends of the members 86 being provided withgrooved blocks 89 riding against bars or tracks 90. It will thus be seen that the weight of the members 80 and the chains 8? is supported by tracks 88 and 90. The tracks 88 and 90 are supported adjacent their ends by crossheads 9I (see Fig. 6) secured to bearings 92 supported in turn by cross members 93 of the frame of enclosure 50. A plurality of cross braces 95 positioned intermediate the ends of the tracks brace the tracks against distortion. The chains 81 pass around sprockets 96 secured to vertical shafts 91 journaled in the bearings 92.

The belts 83 and 84 are driven in the direction ofthe arrows in Fig. 5 from the shafts 97 at the discharge ends of the belts, which shafts are universal y connected by shafts 98, through reduction gearings 99. to the ends of a horizontal shaft I00'provided intermediate its ends with a pulley IOI connected by mlt I02 to a motor I03 (Fig. 2), The tracks 88, as best shown in Fig. 5. are spaced sufficiently apart at their receiving ends so --that the fruit discharged onto support 82 are positioned between and are gripped and carried forward by the belts. The gradual converging of the tracks towards the discharge end causes the belts to exert a squeezing pressure on the fruit as it is carried forward, this pressure being cushioned (see Fig. 6) by leaf springs I03 each secured at one end to the supporting fram: of the enclosure 50 as at I04 'and having their free ends in engagement with rods I05 abutting against rods I05 secured to cross braces 95 adjacent the discharge end of the belt 83. The pressure exerted on the rods I05 by the springs I03 is made adjustable by bolts I06 inan obvious manner.

A guard I0! is positioned above the bite of the belts to assure proper engagement of the fruit by the belts and deflect upwardly discharged juice.

The extracting apparatus just described operates in conjunclion with the chipper previously described to extract the juice with a minimum maceration of the rind and rag and minimum spurting and aeration of the juice. The chipping oil of portions of the rind has provided zones of weakness around the fruit so that as the fruit is compressed between the bel s the skin as a whole is collapsed without any explosive" cracking or breaking. permitting a rela tivcly easy fl w of juice frcm the sk ns. Also since there is no relative movement between the fruit and the extracting means such as takes place when the juice is extracted by power reamers or by crushing rolls. the rind and ra': is not subjected to maceration and the juice is removed from the skins without admixture of excessive amounts of the constituents of the rind and rag. The skins from which the juice has been extracted are discharged by the presser belts into a chute H0, extending from thehousing 50 and removably secured in fplace by screws III. The chute H discharges the skins into baskets or other receptacles, not shown. Steam is introduced into chute H0, adjacent the opening of the latter, as tlirough pipe III; the steam being under sufficient pressure and volume to assure against entrance of bacteria and yeasts into the casing through the open discharge end of the chute.

The means for collecting the extracted juice is best shownin Figs. 2,4. and 6 and comprises a casing H5 positioned below the extracting means just described. The casing I I5 forms part of the general enclosure 50 but for ease in cleaning it is made detachable therefrom. As shown the side walls of casing H5 are bent inwardly at their upper edges as at H6 (see Fig.6) to form flanges engaging in grooves H1 formedat the edges of the opening in the enclosure 50;so that the casing I I5 and its associated parts may be slid endwise from the enclosure 50, chute H0 havi firstbeen removed. The outer end of casing H5 communicates with chute H0 .as will be clear from Fig.- 4. A rearwardly inclined strainer in the form of a plate H9 provided with a plurality of holes I is positioned between the walls of 1 casing H5 and rests upon the upwardly projecting ends I2I of a collecting tank I22 of relatively small capacity. Plate H9 is held against endwise movement by ears or lugs I23 engaging the ends of the tank. In order to prevent the openings in the strainer plate from becoming clogged by seeds and pulp a conveyor I24 formed by a plurality of bars I25 connected at their ends to spaced chains I26 is arranged to rest on and to travel over strainer plate H9, in the direction of the arrow in Fig. 4, the bars I25 operating to sweep the seeds and pulp from the strainer plate into chute H0. The conveyor I24 is supported by sprockets I21 and I28 mounted respectively on shafts I29 and I30suitably journaled in the sides of casing H5. Shaft I30 is extended to receive a pulley I3I connected by a belt I32 to a pulley I33 secured on driven shaft I2.

The tank I22 is formed from a sheet or'plate bent into the form shown in Fig. 4, the side edges of the plate being welded or otherwise secured to the sides of casing II 5. The tank includes a. drain portion I leading to the tank proper indi cated at I 36. It will be noted that the drain portion I35 is closely adjacent the strainer plate H9 and is provided with a side opening I4I positioned slightly above the end of the pipe. A conical cap I42 is secured as by a threaded stem I43 to the plugged end of pipe I38, the cap I42 being of slightly greater diameter than the pipe to form an outwardly extending flange I 45. mounted on pipe I38 is a sleeve I46 adapted when in its lowermost position, as shown in .fulllines in Fig. 14 to rest upon flange I45 and to close opening I4I. Sleeve I46 carries an annular weighted collar I41 provided on its under. side with a tapered sealing member I48, formed of Slldalblyv rubber or the like, adapted to make a sealing engagement with the mouth of the container I to which the juice is to be transferred. Sleeve I46 is provided on its inner face with a groove I5I, the lower end of which is closed by flange I45, the upper end communicating with a vent tube I52 which extends upwardly above the level of the juicewithin tank 136. normally maintains sleeve I46 against flange I45 t'o sealboth'opening I4! and the lower end of groove I5I. In operation the mouth of a sterilized container I50 is pressed against sealing member I48 as shown in full lines in Fig. 14 and raised to the dotted line position, until the point fill the space occupied by the retreating pipe I38 until the opening MI is closed by the sleeve. After the opening MI is closed juice from-vent tube I52 will continue to flow until groove I5I is closed by contact of the sleeve with flange I45 upon further retreat of the pipe I38. By properly proportioning the difference in level between the seat of the container against member I48 and the level ofthe sealing face of flange I 45; the distance between the sealing face of flange I45 and the lower edge of the side opening I4I; the displacement volume of the conical cap I42; and the time interval between the closing of the side opening I and groove I5I; the ultimate level of the juice in the container I50 may be quite accurately controlled and made such that the container is substantially completely filled so that when capped, or otherwise closed, a minimum amount of air is left above the juice.

Before commencing operation we thoroughly sterilize the interior of the enclosure 50 and all mechanism contained therein by filling it with steam for a sufficient length of time. To facilitate this we provide, in addition to steam inlets 52 and III, steam pipes I and I6I connecting directly to the body of the enclosure, see Figs. 1, 3, and 5. Having been sterilized, the aseptic condition of the enclosure is maintained by the pressure of sterile air maintained by blower 56 and the pressure of the steam supplied through inlets 52 and III.

The complete operation may be summarized as follows; assuming the enclosure 50 to have been sterilized as above described and the various motors furnishingpower to the moving parts to have been started and the various steam and water supplies to have been turned on. Fruit such as oranges. previously inspected for soundness, is fed continuously-from hopper I to and through scrubber 3, where any surface dirt is removed.

Weighted collar I41 The fruit then passes to-and through the chipper I'I wherea controlled amount of the peel is re moved in random chips to both control the amount of oil: which will later enter the juice during extraction and to prepare the fruit for extraction of the juice without substantial resistance togthe flow of juice from the skins. As the fruiti'leaves theehipper any adhering rind particles are washed off by the spray from nozzle 40, and the fruit then rolls down chute 45 into nozz1e'52, which sterilizesthe surface of the fruit portion" :of enclosure 50 and onto the elevator 46. As the fruit entersthe enclosure 50itis subjected to. a bath of steam and hot 'water from without substantially raising its' temperature. '"Within the enclosure '50 the fruit is surrounded byan aseptic atmosphere of casual steam from thenozzle 52 'and'sterilizedair fromblower 56,

=substantial-resistance to the flow of the juice from the skins and without substantial maceration of the rind and .rag. The extracted juice strained through plate" Ill-drains along member I into the tank I36 from which it is transferred under aseptic conditions as previously described into sterilized containers which are immediately closed. The bottling is carried on concurrently with the extraction, the capacity of tank 136 being only sufficient to assure continuous. operation. The easy flow of the juice from the skins, its direct collection in the: tank I36 and its'direct. bottling without. permitting anylarge. accumulation, to-

gether with the filling'of. the container or bottle 'fromthebottom without undue splashing or agitation, and the substantially complete filling of the container minimizes the opportunity for oxidation of the juice.

It will be understood that various changes in the details of the apparatus, and in the'mode of carryingout the invention, maybe made without departing from the scope of the invention. For instance it is. obvious that thechipping or other preparation of thefruit for quietextraction of the juice might take placewithin the enclosure after the surface sterilization .of thefruit instead of prior to su h sterilization.

What we claim is:

1. The method of preparing fruit juices which 'comprisessterilizing .the surfaceof the fruit, extracting the juice from the ,iruit without substantial resistance to the flow of juice from the-skins, the fruitbeingmaintained in its sterilized condition during its passage from the point of sterilization to the extracting means and throughout the extracting .operation, so that the juice is obtained in its natural sterile and uncontaminated condition,. transferring the resulting sterile but un- I sterilized juice .under aseptic conditions to a sterilized container-end immediately closing the container.

2.. The method of. preparing fruit juices which comprises sterilizing the surfaceeoi the fruit, extracting'thejuice from the fruit without undue maceratihnofathe rind and ,rag, :the fruit being -maintained in its. sterilized, condition during its passagefiomzthe. point-of. sterilization to the extracting-means and: throughout the extracting operation so that thejuiceflis obtained-in its natural sterile and uncontaminated condition, .tlre:.fruit. being treated prior to; the extracting operation, to permit extraction of the juice without substantial resistance to the flowflof the juice from the skins, transferring the'resulting sterile but unsterilized juice to a sterilized container and immediately closing the container.

3. The method of preparing fruit juices which comprises sterilizing the surface of thefruit.-ex

tracting, the juice from the fruit solely by compression, therebeing no relative-movement between the parts of the fruit other than. that obtained by the compressing action, the fruit being maintained in itssterilized condition during its passage fromthe point of sterilizaton to the extractng means andthroughout the extracting operation so that the juice is obtained in its natural sterile and uncontaminated condition,

transferring the resulting sterile but unsterilized juice under aseptic conditions to a sterilizedcontainer and immediately closing the container.

4. The method of preparing fruit juices which comprises passing the 'fruit through a surface sterilizing medium into an aseptic enclosure, extracting the juice from the fruit in .such enclosure so that the juice is obtainedin'its natural sterile and uncontaminated condition, transferring the resulting sterile but unsterilized juice:

under aseptic conditions from the enclosure'to .a sterilized container and immediately closing the container.

5. The method of preparing fruit juices which comprises passing the fruit through a surface,

sterilizing medium into anaseptic enclosure, extracting the juice from the fruit in such enclosure solely by compression, there being no relative movement between the partsyof "the fruit other than that obtainedby the compress'-:

ingaction so that the juice is obtained in its natural sterile and uncontaminated condition and substantially free from constituents ofathe rind and rag, transferring the resulting sterile but unsterllized juice under aseptic conditions to a container and immediately closing the container.

' 6. The method of preparing fruit juices which comprises washing and scrubbing the fruit, passing the clean fruit through a surfacesterilizing spray of hot water into an aseptic enclosure, extracting-the juice from the fruit in such enclosure solely by compression, there being no relative movement between the parts of the fruit other than that resulting from the compressiveaction so that the juice is obtained in its natural sterile and uncontaminated condition and substantially free from constituents of the-rindand rag, the fruit being treated prior to the extracting operation to permit extraction of the juice without substantial resistance to the flow of the juice from the skins, transferring the sterile but unsterilized juice under aseptic conditions from the enclosure to a sterilized container with a minimum of agitation of the juice, and immedi.

ately closing the container.

7. The method of preparing fruit juices which comprises removing portions of the rind and the immediately adjacent underlying part of the skin to eliminate a portion of the oil content of. the fruit and to decrease the resistanceof the skin to collapse, sterilizing the surface of the so treated fruit and thereafter maintaining its sterile condition by surrounding it with a sterile atmosphere, extracting the juice from. the fruit j which the fruit may pass to the extractingmeans, sterilizing means positioned in said opening adapted to sterilize the surface of the fruit as it enters the housing and means to conduct sterile air into the housing under sufiicient pressure to maintain an outward flow of air through all otherwise unguarded openings in the housing;

9. Mechanism for preparing fruit juices which comprises a housing, means within the housing for extracting-the juice from the fruit, and collectingtheextracted juice, said housing being provided with an opening through which the fruit may passto the extracting means, sterilizing means positioned in said opening and adapted to sterilize the surface of the fruit as it enters the housing,,means to conduct sterile air into the housing under sufficient pressure ,to maintain an outward flow of air through all.;otherwise unguarded openings in the housing and means tocon'duct the collected juice to the outside of the housing. v

10. Mechanism for preparing fruit juices which comprisesjincombination, means for sterilizing the surface of the fruit, means for extracting the'juice from the fruit and means to maintain the fruit in its sterilized condition during its passage from the sterilizingmeans to the exe'without undue maceration of the rind and rag,

means to'malntain the fruit in its sterilized condition during its passage from the spraying means to the extracting means and means operable on the fruit prior to the extraction of the juice therefrom, to condition the fruit for extraction of the juice without substantial resistance to the flow of the juice from the skins.

12. Mechanism forpreparing fruit juices which comprises a housing, means within the housing for extracting the juice from the fruit solely by compression without relative movement between the parts of the fruit other than that resulting from the compressing action so that the extracted juice is substantially free from constituents of the rind and rag, said housing being provided With-an opening through which the fruit may pass to the extracting means, sterilizing means positioned in said opening and adapted to sterilize the surface of the-fruit as it enters the housing, means to conduct sterile air into the housing under sufiicient pressure to for extraction of the juice without substantial resistance of the flow of the juice from the skins and means to conduct the collected juice to the exterior of the housing and-into a container under aseptic conditions. I

13. Mechanism for preparing fruit juices which comprises a housing, pressing means within'the housing including a pair of horizontally positioned presser belts travelling around vertical axes and defining between them a channel of decreasing width, means to introduce the fruit between the belts at the wide end of the channel in position to be gripped between the belts, means to drive the belts in a direction to advance the fruit through said channel, the spacing'of said beltsbeingsuch that they exert gradually. increasing pressure on the fruit to cause collapse of the skins and extraction of the juice-therefrom, means to sterilize the surface :of the fruit upon its entrance into the housing means to maintain a sterile atmosphere withinthe housing, meansfloperative upon the fruit prior. to the entrance of the fruit between the presser belts to chip away random areas of the rind and immediately adjacent underlying portion of the skin to facilitate the collapse of the skins between the presser belts and minimize the resistance of the skins to the flow ofthe juice therefrom and means to collect the juice and to transfer it under aseptic conditions to containers positioned outside of the housing. 1

14. Mechanism for preparing fruit juices which comprises in combination a horizontally positioned rotating plate having a plurality of horizontally positioned chipping knives secured to vits upper surface, means to feed the fruit in sequence on to the surface of said plate, defleeting means positioned abovelsaid plate to cause the fruit totravel in a tortuouspath' over the plate in operative contact with the knives whereby the latter remove random areas of the rind and immediately adjacent underlying portion of the skin, an adjustable nozzle-positioned to direct a jet of water against the fruit to retard their discharge from the plate and simultaneously cleanse the fruit, means operative to apply pressure substantially diametrically of the fruit, said pressure being only sufficient tocause collapse of the previously weakened skin and extraction of the juice Without substantial resistance to the flow of the juice therefrom. means positioned in the path of travel of the fruit from said plate to the extracting means, to steriv lize the surface of the fruit, means to maintain the sterile condition of the fruit while passing from the sterilizing means to the juice extracting means and during the extracting operation.

LOUIS E. BAUER. HAROLD F. PEAVEY. 

